Boston cream pie

Boston cream pie

Ingredients/Components

• sugar - 1/2 c
• vanilla - 1 tsp
• milk
• flour - 1/4 c
• water - 2 Tbsp
• pinch of salt - 1 item
• light corn syrup - 3 Tbsp
• cake flour - 3/4 c
• large eggs, separated - 3 item
• large egg yolks - 6 item
• semi-sweet chocolate, coarsely chopped 4 sq - 4 oz

How to make boston cream pie:

Filling:1/2 c. sugar1/4 c. flour1 1/2 c. milk6 large egg yolks2 tsp. vanilla pinch of salt Glaze:1/2 c. sugar3 Tbsp. light corn syrup2 Tbsp. water4 oz. semi-sweet chocolate, coarsely chopped (4 sq.) Preheat oven to 350°. Grease a 9-inch round cake pan. Line with waxed paper. Beat together egg yolks and vanilla at medium speed until well blended. Beat in half of sugar until very thick and pale. Using dry beaters, beat together egg whites and salt at medium speed until very soft peak forms. Gradually beat in remaining sugar until stiff. Fold yolk mixture into egg whites. Sift flour over mixture. Fold in gently. Pour batter into prepared pan. Bake 25 minutes. Invert cake onto a wire rack. Remove pan, leaving waxed paper on. Turn cake right side up. Cool completely.

Prepare filling in a saucepan. Mix together sugar and flour, then milk, egg yolks, vanilla and salt. Boil for 1 minute, whisking constantly. Strain through a fine sieve into a bowl. Put plastic wrap on. Chill for 30 minutes. Use a serrated knife. Cut cake horizontally in half. Remove waxed paper. Place bottom layer on a serving plate. Spread with filling. Top with remaining cake layer.

Prepare glaze in a saucepan. Bring sugar, water and corn syrup to boil, stirring constantly. Remove from heat and add chocolate. Pour over cake.

Recipe categories: Desserts, Pie, Pies and tarts.